Hello everybody! Pizza making has been a hobby of mine for a few years, but I've never made a serious attempt to improve the quality of my pies until now. I've been using very crude methods and equipment, and the results have been acceptable but not great. Now it's time to zero in on what I can change to make the most of my pizza experience.
My recent dabbling in pie making started about 3 years ago when I took a class from a local "fun education" company. I had worked as a pizza delivery driver for many years in my youth, and helped out on makeline a lot, so part of the process came naturally to me, namely saucing and cheesing and adding toppings. But making dough and working it properly was new to me, and I didn't know much about what kind of equipment worked best. Now I'm here to learn the rest of the story.
Looks like you have a great site here. I'm looking forward to a lot of fun learning!
